This easy Chocolate Pound Cake Recipe is decadent, delicious and absolutely irresistible. A luscious chocolate cake batter is perfectly baked in a bundt pan, then drizzled with a beautiful chocolate glaze and garnished with thin chocolate shavings. With just a hint of coffee flavor, and folded in chocolate chips, this bundt cake is a delicacy you’ll want make over and over again.
Recipe Notes:
Chocolate Lover’s Dream – This chocolate pound cake base has mini chocolate chips sprinkled into the batter, a gorgeous chocolate glaze, and is topped with chocolate shavings!
Perfect Pound Cake – You know those grocery store chocolate pound cakes? Yeah the ones you can’t resist picking up? This recipe is just like that, but better!
Easy to Make – It only takes 15 minutes to whip up the batter and glaze. Otherwise, the majority of the time is spent patiently waiting for this to come out of the oven.
Incredibly Moist – Oftentimes, pound cake gets a bad rap because it has a reputation of coming out dry. However, this does not apply to this delicious chocolate pound cake recipe!
A chocolate pound cake will fix all your problems! Or so I’ve heard. This dreamy cake recipe is better than anything you could possibly imagine. I mean, a triple chocolate cake? It doesn’t get much better than that.
Ingredient Info
- Cocoa Powder – You’ll need a container of unsweetened cocoa powder. I usually go for the Hershey’s brand, but use whatever you have on hand.
- Instant Coffee Powder – This adds a depth of flavor to the chocolate cake, as well as some added moisture. Don’t worry if you aren’t a coffee drinker, the cake itself will not taste like coffee. You can also use brewed coffee as well, and substitute it for the coffee powder and 2 tablespoons of hot water. If needed, you can skip this item.
- Flour – It’s best to use all purpose flour for this recipe.
- Sour Cream – This is what makes the cake! I use sour cream in most of my cake recipes because it works wonders for the texture of the cake. I promise there it does not make the cake taste like sour cream.
- Mini Chocolate Chips – I personally think mini chocolate chips are superior, especially when added into this batter, but use whatever you like. I used semi-sweet, but you can use milk or dark chocolate as well.
- Sugar – You’ll need powdered sugar and regular granulated sugar for this recipe.
- Milk – Regular dairy milk is fine, but you can also use plant based milks or water.
- Chocolate Shavings – You can use a vegetable peeler on the end of a chocolate bar, use a grater or finely chop to get some shavings. You can also just buy a jar of them pre-shaved.
Step by Step Instructions
The full, printable recipe is found at the bottom of the post.
- Preheat the oven to 325°F. Grease a regular bundt pan with softened butter or non-stick spray, then dust the inside of the pan with cocoa powder using a sifter. Add the instant coffee powder to a separate heat safe bowl, then stir in the hot water to dissolve the powder. Allow this to cool on the side.
- Next, grab a large mixing bowl. Add the softened butter and granulated sugar, then beat with a hand or stand mixer until light and airy, for about 4 minutes. Crack the eggs into the butter mixture one at a time, beating well after each addition. Once combined, stir in the vanilla extract.
- In a separate large mixing bowl, combine all of the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Whisk until thoroughly combined, and no white streaks of flour are visible.
- Add a portion of the dry ingredients to the wet ingredients and mix. Then, add a portion of the sour cream to the batter and mix until just combined. Repeat this step 2-3 times and make sure your last step is adding in the rest of the dry ingredients. Finally, add the cooled coffee mixture, and mix until just combined.
- Pour the batter into the prepared bundt pan. Sprinkle the mini chocolate chips on top of the batter. Bake in the oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 15 minutes in the pan before turning it over onto a cooling tray. Allow it to cool completely. While it cools, begin on the icing. In a separate mixing bowl, combine the powdered sugar and cocoa powder really well. I recommend sifting it together. Add vanilla extract, then gradually add the milk while constantly stirring. Once the glaze reaches a pourable consistency, you can pour it over the completely cooled bundt cake. Garnish immediately with chocolate shavings. Slice, serve and enjoy!
Storage – Store the leftovers in an airtight container at room temperature for 3-4 days, or for about a week in the fridge. You can even freeze this chocolate pound cake by wrapping each individual slice in some plastic wrap or aluminum foil and storing in the freezer. This should last about 2-3 months.
Toppings & Additions
If a plain chocolate cake is too simple for you, feel free to make a few of the following tweaks! Adding nuts to the batter like walnuts, pecans or chopped almonds will add some texture. For a deeper flavor profile, you can add cinnamon or nutmeg to the dry ingredients. Add some bright flavors by mixing in chopped berries or cherries, or top with toasted coconut for added flavor and texture!
Equipment
For this Chocolate Pound Cake recipe you’ll need a few of the following items:
FAQs
The secret ingredient is sour cream! This not only absorbs the flavor of the chocolate really well, but makes the batter incredibly moist!
This could happen due to over mixing the batter. Once you start to add the flour mixture, you want to stir everything until just combined. Over mixing causes air to leave the batter making it more dense and dry.
Recipes You’ll Love
If you enjoyed this chocolate pound cake recipe, you’re really going to love some of these similar, and just as irresistible recipes. Check them out!
- Chocolate Banana Cake
- Marble Cake
- Chocolate Peanut Butter Cake
- Molten Chocolate Lava Cake
- German Chocolate Cake
- Chocolate Sheet Cake
- Texas Sheet Cake
Chocolate Cake Recipes You’ll Love!
Chocolate Pound Cake
Equipment
- Bundt Pan
Ingredients
Pound Cake Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons instant coffee powder
- 2 tablespoons hot water
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream room temperature
- 1/2 cup mini chocolate chips semi-sweet
Chocolate Glaze Ingredients
- 1 cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 3-4 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup chocolate shavings
Instructions
- Preheat the oven to 325°F.
- Grease a regular bundt pan with softened butter or non-stick spray, then dust the inside of the pan with cocoa powder using a sifter. Add the instant coffee powder to a separate heat safe bowl, then stir in the hot water to dissolve the powder. Allow this to cool on the side.
- Next, grab a large mixing bowl. Add the softened butter and granulated sugar, then beat with a hand or stand mixer until light and airy, for about 4 minutes. Crack the eggs into the butter mixture one at a time, beating well after each addition. Once combined, stir in the vanilla extract.
- In a separate large mixing bowl, combine all of the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Whisk until thoroughly combined, and no white streaks of flour are visible.
- Add a portion of the dry ingredients to the wet ingredients and mix. Then, add a portion of the sour cream to the batter and mix until just combined. Repeat this step 2-3 times and make sure your last step is adding in the rest of the dry ingredients. Finally, add the cooled coffee mixture, and mix until just combined.
- Pour the batter into the prepared bundt pan. Sprinkle the mini chocolate chips on top of the batter. Bake in the oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 15 minutes in the pan before turning it over onto a cooling tray. Allow it to cool completely. While it cools, begin on the icing. In a separate mixing bowl, combine the powdered sugar and cocoa powder really well. I recommend sifting it together. Add vanilla extract, then gradually add the milk while constantly stirring. Once the glaze reaches a pourable consistency, you can pour it over the completely cooled bundt cake. Garnish immediately with chocolate shavings. Slice, serve and enjoy!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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